The elastic gluten and soft starch promote the formation of doughs with excellent hydration, lightness, and perfect fermentation, meeting the needs of the best master pizza makers. It’s also ideal for long fermentation doughs and for Neapolitan pizza.
Trash To Table
Don't miss our newest class that gives back! Join this series and the profits will be donated to Food To Power. Learn how to reduce food waste and make better use of food scraps that we would usually throw away!